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Text on high altitude bread baking below |
INSTRUCTIONS
"At high altitudes above 3,000 feet, dough rises faster. Therefore, when
baking at high altitudes some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a time and remember to write
down which suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25%. this will inhibit the bread from over
rising.
2. Increase salt by 25%. The bread will rise slower and have less of a
tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be
drier. You might add a few tablespoons of water, until the dough forms a
nice ball."
Recipe by: Oster Deluxe Bread and Dough Maker, (1997)
Posted to TNT Recipes Digest by "Russell J. Fletcher"
<gimplimp@teleport.com> on Feb 22, 1998
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